Chocolate Banana Bread

Overripe bananas + freezing temperatures = baking something to keep warm! It was chilly last week, with the thermometer dipping into single digits for a couple of days. The cat abandoned his favorite napping spot on the sofa in favor of a sweater draped radiator, and the boy didn’t roll his eyes when I suggested he wear his long johns – that’s how cold it was! This chocolate banana bread was a welcome change from our usual breakfast of oatmeal and shredded apples.

A cold weather tip – when the bread was done and the oven turned off, I left the door of the oven ajar for about 5 minutes so the heat could escape and warm up the kitchen. You can do the same with your dishwasher. Happy baking!

In a large bowl, mash the bananas then add the butter, oil, brown sugar, egg, and vanilla, stir until smooth.

Stir in the dry ingredients until combined, then add 3/4 cup of the chocolate chips.

Pour batter into the loaf pan and sprinkle remaining chocolate chips on top of the bread. Bake for 50 to 60 minutes until a toothpick inserted into the center of the bread comes out clean. Let cool in the pan for 20 minutes. Run a knife along the edges of the pan, and carefully remove. Place on a wire rack to cool completely. Cut into slices and serve.